Ingredients:

  • 6 cups (300g) cubed sourdough or French bread
  • 3 tbsp (42g) unsalted butter, melted
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 8 large eggs
  • 1 cup (225g) cottage cheese
  • 1/2 cup (120ml) whole milk
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) black pepper
  • 1/2 tsp (1g) garlic powder
  • 1 lb (450g) ground breakfast sausage, browned and drained
  • 2 stalks (30g) green onions, thinly sliced
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly toast the bread cubes for 5 minutes if they are very fresh; otherwise, leave them as is.
  2. Grease a 9x13 inch ceramic baking dish with butter.
  3. Layer the bread cubes evenly across the bottom of the baking dish.
  4. Scatter the browned sausage and shredded cheddar cheese over the bread, ensuring the meat is distributed evenly.
  5. In a large mixing bowl, whisk the eggs until the yolks and whites are completely combined.
  6. Stir in the cottage cheese, milk, salt, pepper, and garlic powder. Whisk until the mixture is smooth and velvety.
  7. Pour the custard evenly over the bread and cheese. Use a spatula to gently press the bread down so every piece is submerged in the liquid.
  8. Cover the dish tightly with aluminum foil or a plastic lid and refrigerate for at least 8 hours (or up to 24 hours).
  9. Remove the dish from the fridge and let it sit at room temperature for 20 minutes.
  10. Bake at 350°F (175°C) for 45 minutes until the center is set and the top is golden brown.